South African Beesting Cake With Custard Filling

Name: South African Beesting Cake With Custard Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake ingredients; 2 cups flour (500 ml); 3 teaspoons baking powder (15 ml); 1/2 teaspoon salt; 4 ounces butter (125 g); 1/2 cup superfine sugar (125 ml caster sugar); 1 teaspoon vanilla; 2 eggs; 1/2 cup milk; Topping; 2 ounces butter (60 g); 4 tablespoons sugar (60 ml); 3 1/2 ounces sliced almonds (100 g); 1 tablespoon milk (15 ml); Custard filling; 1 cup milk (250 ml); 1 cup cream (250 ml); 2 egg yolks; 4 tablespoons sugar (60 g); 3 1/2 tablespoons cornstarch (45 ml cornflour); 1 teaspoon vanilla; 1 ounce butter (30 g)

Servings: persons

Cake ingredients
2 cups flour (500 ml)
3 teaspoons baking powder (15 ml)
1/2 teaspoon salt
4 ounces butter (125 g)
1/2 cup superfine sugar (125 ml caster sugar)
1 teaspoon vanilla
2 eggs
1/2 cup milk
Topping
2 ounces butter (60 g)
4 tablespoons sugar (60 ml)
3 1/2 ounces sliced almonds (100 g)
1 tablespoon milk (15 ml)
Custard filling
1 cup milk (250 ml)
1 cup cream (250 ml)
2 egg yolks
4 tablespoons sugar (60 g)
3 1/2 tablespoons cornstarch (45 ml cornflour)
1 teaspoon vanilla
1 ounce butter (30 g)

1
Preheat oven to 350 deg F/ 180 deg Celsius.
2
Grease and flour a 9-inch (22 cm) loose-bottomed cake tin.
3
Sift flour, baking powder and salt. Cream butter and sugar until light and fluffy, and add the vanilla. Add the eggs one at a time, and beat well after each addition.
4
Add the sifted dry ingredients, alternating with the milk, until you have a smooth sponge batter.
5
Spread the batter in the prepared tin, and prepare the topping before the cake goes into the oven.
6
Topping: combine all the ingredients in a small pot, stir, and heat until the sugar has dissolved. Pour this over the cake batter and spread evenly.
7
Bake the cake in the preheated oven for 35 - 45 minutes, or until a skewer comes out clean.
8
Remove cake carefully and cool on a wire rack.
9
While cake is in the oven, make the custard filling.
10
Bring milk and cream just to simmering.
11
Add cornstarch to the sugar, then beat egg yolks with this mixture and the vanilla until light and creamy.
12
Slowly, in a thin stream, add the scalded milk while whisking. Now you need to put this mixture either in the pot you scalded the milk in, or in a double boiler. Heat, stirring, (I prefer stirring with a whisk) until the mixture thickens well. Do not boil it because the eggs will cook and the custard will separate, so be very careful.
13
Stir in the butter, remove from heat, and cool.
14
Once the cake and custard have cooled down, split the cake carefully into three thin layers. You can do this with thick cotton thread, pulling it through the cake from both sides. Or use a long serrated knife like a bread knife.
15
Sandwich the layers together with the custard filling. The top should be golden, with lovely golden sliced almonds.

1398

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cake ingredients, 2 cups flour (500 ml), 3 teaspoons baking powder (15 ml), 1/2 teaspoon salt, and more.

Yes, South African Beesting Cake With Custard Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!